Caesar Asparagus

This is what I served alongside the spaghetti frittata & it worked really well.  My roommate's husband (my now roommate until November) commented on how filling but light the entire meal was.  Goal achieved!

Recipe from Skinny Kitchen.
Yields 4 servings.
95 calories per serving.

INGREDIENTS

1 lb asparagus, ends trimmed

1 slice of whole wheat bread

2 tsp extra virgin olive oil

Olive oil cooking spray

Salt & pepper, to taste

1 1/2 tbsp light Caesar dressing

1 tbsp parmesan cheese, shredded

DIRECTIONS

Preheat oven to 425.

Cut bread into bite sized pieces.

Coat a pan with cooking spray.

Place asparagus & bread on the pan.

Drizzle 2 tsp olive oil over top & toss to coat.

Sprinkle with salt & pepper.

Cook for 8 minutes & remove from oven.

Place asparagus & croutons in a medium bowl.

Drizzle dressing & cheese & toss to coat.

Spaghetti Frittata

So, my roommate got married yesterday &, at the last minute, I decided to make them dinner as a wedding present.  (And because they were hungry when I started cooking.  Haha.)  I also really love cooking for others.

Recipe from Eating Well.
Yields 6 servings.
178 calories per serving.

INGREDIENTS

8 oz spaghetti

4 tsp extra virgin olive oil

1 onion, chopped

2 large eggs

2 large egg whites

1/2 c skim milk

1/3 c parmesan cheese

1 tbsp parsley

1 tbsp basil

1 tsp salt

1/2 tsp pepper

1 tomato, diced

DIRECTIONS

Cooking spaghetti according to package instructions.

Drain & rinse with cold water & set aside.

Heat oil in a large skillet over medium heat.

Add onions & cook, stirring occasionally, until golden.

Place onions in a small bowl & set aside.

Whisk together eggs, egg whites, & milk.

Stir in onions, parmesan, parsley, basil, salt, & pepper.

Spray pan with cooking spray & place over medium heat.

Place spaghetti in pan & pour egg mixture over top.

Add tomatoes & cook for about 10 minutes.

Sprinkle a little extra parmesan cheese on top & serve.

Beef & Potato Salad

Meat & potatoes is the classic American meal.  This recipe is really no different.  Yum!  Cooking the meat this way reminds me of making kielbasa for the holidays.  Man, I cant wait for that!

Recipe from Eating Well.
Yields 6 servings.
245 calories per serving.

INGREDIENTS

12 oz stew beef, cut into 1 in cubes

2 cloves garlic, chopped

1 tsp salt

3 medium potatoes

3 tbsp cider vinegar

1 small red onion, cut into 1/4 inch pieces

3 tbsp olive oil

1 ripe medium avocado

DIRECTIONS

Bring 1 qt water in a medium skillet.

Add beef, garlic, & salt.

When water returns to a boil reduce heat to medium low.

Partially cover & simmer for an hour.

Add potatoes to the meat broth & simmer over medium heat for 15 minutes.

Scoop potatoes into a medium bowl & sprinkle with vinegar.

Pour beef over potatoes & add onion & oil.

Stir in avocado & serve!

Sauteed Mushrooms & Sirloin

It's kind of funny that last week Id said that I didnt eat red meat very often because both of my lunches this week involve beef/steak.  Oh well.  All things in moderation.

Anyways, this recipe feeds into my mushroom obsession.  Yay!

Recipe from Better Homes & Gardens.
Yields 4 servings.
247 calories per serving.

INGREDIENTS

1 lb boneless beef sirloin, cut into 1 inch pieces

1/4 tsp garlic pepper

1 tbsp margarine

3/4 c reduced-sodium beef broth

1 tbsp teriyaki sauce

1 small onion, chopped

1 3/4 c sliced mushrooms

DIRECTIONS

Melt margarine in skillet over medium heat.

Sprinkle steak with garlic pepper & cook for 10 minutes.

Remove steak from pan & set aside & cover.

Wipe out pan & add beef broth & teriyaki to skillet.

Cook over medium heat until bubbly.

Stir in onion & mushrooms & cook over medium-high heat for 8 minutes.

Pour mushroom/onion mixture over steak & serve.

Zucchini Tots

I was browsing Skinny Taste the other day & found this recipe & thought it perfect for the dinner I was making last night.  Not to mention, it sounded freakin' delicious.  Apparently, I wasnt alone in this because there wasnt a damned tot left!  Successful dinner with friends!

Recipe from Skinny Taste dot com.
Yields 12 tots (3 servings).
108 calories per serving.

INGREDIENTS

1 zucchini, grated

1 egg

1/4 medium onion, diced

1/4 c reduced-fat shredded cheese

salt & pepper to taste

cooking spray

DIRECTIONS

Preheat oven to 400.

Spray a muffin tin with cooking spray.

In a medium bowl combine all ingredients & season with salt & pepper.

Fill each muffing section with filling.

Push down so it's compacted.

Bake for 18 minutes.

BBQ Sloppy Joes

I had some friends over for dinner & Scrabble last night.  I was short on time between getting home from work, styling myself, & making dinner so I figured that I should make something reasonably quick that sounded tasty.  Boy, was I ever right!

Recipe from Family Circle.
Yields 10 servings.
173 calories per serving.

INGREDIENTS

1 lb 96% lean ground beef

1 medium onion, diced

2 cloves garlic, minced

1/2 tsp basil

1/2 tsp oregano

1/2 tsp salt

1/4 tsp black pepper

1 yellow squash, diced

1 c barbeque sauce

DIRECTIONS

In a large non-stick skillet, combine beef, onion, garlic, basil, oregano, salt, & pepper.

Cook over medium-high heat for 5 minutes.

Add squash & cook for 4 more minutes.

Stir in BBQ sauce & heat for 3 more minutes.

Enjoy!

Creamy Chicken Pasta Toss

Recipe from Spark People.
Yields 6 servings.
200.2 calories per serving.

INGREDIENTS

Pam

2 cloves garlic, minced

1 lb boneless, skinless chicken cut into bite-sized pieces

2 c non-fat milk

1/4 c fat free cream cheese

3 c pasta

10 oz frozen mixed vegetables

1 c low fat shredded cheddar cheese

DIRECTIONS

Spray a large non-stick skillet with Pam and heat over medium heat.

Add chicken and cook for 7 minutes until browned.

Add 1.5 c milk and cream cheese & mix well.

Add garlic & bring to a boil.

Stir in pasta, cover, reduce heat to medium low, & cook for 10 minutes.

Add vegetables & cook for 5 minutes.

Sprinkle with cheese & stir in remaining milk.

Chicken Stir Fry

Mushrooms, chicken, & snow peas?  Um, yes please!  I cant wait to have this for lunch tomorrow.

Recipe from Eating Well.
Yields 4 servings.
225 calories per serving.

INGREDIENTS

1/4 c lemon juice

1/2 c reduced-sodium chicken broth

3 tbsp reduced-sodium soy sauce

2 tsp cornstarch

1 tbsp canola oil

1 lb boneless, skinless chicken breasts, cut into 1 in pieces

10 oz mushrooms, quartered

6 oz snow peas

1 bunch scallions, cut into 1 in pieces, white & green parts divided

1 tbsp chopped garlic

DIRECTIONS

Whisk lemon juice with broth, soy sauce, & cornstarch in a small bowl.

Heat oil in a large skillet over medium-high heat.

Add chicken & cook for 4 -5 minutes.

Transfer to a plate & set aside.

Add mushrooms to the pan & cook for about 5 minutes.

Add snow peas, scallion whites, & garlic.

Cook for about 30 seconds.

Whisk broth mixture & add to the pan.

Cook for 2 -3 minutes until thickened.

Add scallion greens & chicken & cook for 2 minutes.

Spicy Roasted Potatoes

Roasted potatoes.  There's nothing to them & they're freaking delicious.

Recipe from BHG dot com.
Yields 4 servings.
78 calories per serving.

INGREDIENTS

1 lb baby red potatoes

olive oil spray

salt

pepper

chili powder

garlic powder

DIRECTIONS

Preheat oven to 425.

Cut potatoes in half & spray with olive oil spray.

Spice potatoes with all spices.
Place in oven for 30 minutes.

Macaroni & Marinara

Given the very enjoyable Saturday that I had yesterday, I was too exhausted to do anything complex for Sunday dinner.  In fact, by the time I was done cooking, I wasnt even hungry so I didnt even eat until after I showered this evening.  Regardless, it was awfully tasty.

Recipe from Better Homes & Gardens.
Yields 3 servings.
194 calories per serving.

INGREDIENTS

4 oz pasta

8 oz marinara sauce

1 c fresh sliced mushrooms

1/4 tsp oregano

dash black pepper

1/4 c low-fat shredded cheddar cheese

DIRECTIONS

In a large saucepan, cook pasta is boiling for 8 minutes.

Drain well & return pasta to skillet.

Add marinara sauce, mushrooms, oregano, & pepper.

Cover & simmer for 5 minutes.

Sprinkle with cheese.

Pot Roast & Veggies

Again, I forgot to take pictures of this.  Mostly because I didnt get to eat it the day I made it.  This was also super delicious &, as all crockpot recipes are, super easy.

Recipe from Campbell's
Yields 8 servings
271.5 calories per serving

INGREDIENTS
2 lb beef bottom round roast
1 tsp garlic powder
1 tbsp vegetable oil
1 lb potatoes, cut into wedges
1 medium onion, thickly sliced
2 tsp basil
2 cans chicken gravy

DIRECTIONS
Season beef with garlic powder.
Heat the oil in a skillet over medium-high heat.
Add the beef & cook until brown.

Place potatoes & onion in a crock pot.
Sprinkle with basil & add the beef.
Pour the gravy over the beef & vegetables.

Cover & cook on high for 5 - 6 hours.

Toasted Barley with Mixed Vegetables

So, Im a dope & forgot to take pictures of this dish.  Regardless, this was a perfect side to the dinner that I made that evening.  So, you just get recipe.  Sorry guys!

Recipe from Betty Crocker
Yields 6 servings
75 calories per serving


INGREDIENTS
1/2 c uncooked barley
1 3/4 c chicken broth
1/2 c red onion, chopped
1/4 c mushrooms, sliced
1/4 c green pepper, chopped
1/4 tsp salt
1/4 tsp pepper
4 scallions, chopped


DIRECTIONS
Preheat oven to 350.
Spray a skillet & a small casserole dish with cooking spray.
Cook barley in skillet over medium heat until light brown.
Stir in remaining ingredients except scallions.
Spoon into casserole dish.
Cover & bake for 50 minutes & sprinkle with green onions.

Dijon Steak & Potato Stew

This was probably the tastiest meal Ive made in quite some time.  Not to mention super filling!  I havent had steak a long time & everything in this came together beautifully!

Recipe from Betty Crocker
Yields 4 servings
300 calories per serving

INGREDIENTS

1 lb bonelss beef sirloin, cut into 1/2 in pieces

1/2 tsp pepper

2 cans chicken gravy

1 c water

2 tbsp dijon mustard

1/4 tsp thyme

4 unpeeled red potatoes, cut into cubes

1.5 c frozen green beans

DIRECTIONS

Sprinkle beef with pepper.

Cook in a large skillet over medium-high heat until brown.

Stir in gravy, water, mustard, & thyme.

Stir in potatoes & green beans.

Heat to boiling & reduce to medium-low heat.

Cover & cook for 22 minutes.

Chicken and Veggie Bake

Again, with the roasted vegetables obsession.  This was a little bit bland so I added a little bit of garlic powder & more pepper and it was good to go.

Recipe from Spark People.
Yields 4 servings.
285.3 calories per serving.

INGREDIENTS

Pam

2 boneless, skinless chicken breasts, cubed

1 lb red potatoes, cubed

1/2 bunch asparagus, cut into 1 inch pieces

1/3 c basil

4 garlic cloves, thinly sliced

1.5 tsp olive oil

1 tsp rosemary

ground pepper, to taste

DIRECTIONS

Preheat oven to 400.

Spray a baking dish with cooking spray.

Add all ingredients & bake for 45 minutes.

Mediterranean Tuna Antipasto Salad

My newest obsession lately is chick peas.  They're super tasty & super filling.

Recipe from Eating Well.
Yields 4 servings.
290 calories per serving.

INGREDIENTS

15 oz chick peas

2 cans water packed tuna

1 large red bell pepper, chopped

1/2 c red onion, chopped

1/4 c parsley

1.5 tsp rosemary

1/2 c lemon juice

4 tbsp olive oil

ground pepper, to taste

1/4 tsp salt

8 c salad greens

DIRECTIONS

Combine chick peas, tuna, bell pepper, onion, parsley, rosemary, 1/4 c lemon juice, & 2 tbsp olive oil in a large bowl. 

Season with pepper.

Combine remaining 1/4 c lemon juice, 2 tbsp oil, & salt in a large bowl. 

Add salad greens & toss to coat.

Serve greens with tuna mix on top.

Portobello "Cheesesteaks"

Now, dont get me wrong.  Im a total meat eater.  However, Im also a mushroom fiend.  Mushrooms definitely rank up there on the list of my favourite vegetables.  Ive always said that if cooked properly, mushrooms really do taste just like meat & this recipe just proves that idea.

This recipe actually calls for you to put this on a sandwich but, I try to limit the amount of bread that I eat because bread (be it wheat, white, rye, whatever) makes me blow up like a balloon so, I opted out of that.

Recipe from Eating Well.
Yields 4 servings.
268 calories per serving.

INGREDIENTS

2 tsp olive oil

1 medium onion, sliced

4 large portobello mushrooms, sliced & gilled

1 red bell pepper, chopped

2 tsp oregano

1/2 tsp black pepper

1 tbsp all-purpose flour

1/4 c reduced-sodium chicken broth

1 tbsp reduced-sodium soy sauce

3 oz thinly sliced, reduced fat provolone cheese

DIRECTION

Heat oil in a large skillet over medium-high heat.

Add onion & cook for 3 minutes, until soft & turning brown.

Add mushrooms, bell pepper, oregano, & pepper & cook for about 7 minutes.

Reduce heat to low, sprinkle veggies with flour & stir to coat.

Stir in broth & soy sauce & bring to a simmer.

Remove from heat & lay cheese slices on top. 

Cover & let stand until melted.

Fried Rice

Okay, who doesnt love Chinese take out?  Now, imagine if you could make friend rice that tasted just as delicious with not nearly as many calories.  Read on, people.  Ive had this for lunch once so far this week & I had coworkers ask me where I ordered from.  Success!

Recipe from Better Homes.
Yields 4 servings.
141 calories per serving.

INGREDIENTS
2 eggs, beaten
1 tsp low-sodium soy sauce
1 tsp sesame oil
1 clove garlic, minced
1 tbsp cooking oil
1 stalk celery, sliced
3/4 c fresh mushrooms, sliced
9 oz brown rice, cooked
1/2 c frozen peas, thawed
2 tbsp soy sauce
2 scallions, sliced

DIRECTIONS
In a small bowl, combine eggs & tsp of soy sauce.
Set aside.

Pour sesame oil into a large skillet over medium-high heat.
Add garlic & egg mixture and stir to scramble.
Remove from skillet & set aside.

In the same skillet, pour 1 tbsp cooking oil & heat over medium-high.
Stir fry celery in hot oil for 1 minute.
Add mushrooms & cook for 2 more minutes.
Add cooked rice & peas & sprinkle with 2 tbsp soy sauce.
Cook for 6 minutes until heated through.
Add scrambled egg mixture & green onions.
Cook & stir for 1 more minute.

Broccoli Salad with Creamy Feta Dressing

Cheese, veggies, & chickpeas?  Um, yes please!

Recipe from Eating Well.
Yields 4 servings.
122 calories per serving.

INGREDIENTS

1/3 c crumbled feta cheese

1/4 c non-fat plain yogurt

1 tbsp lemon juice

1 clove garlic, minced

1/4 tsp pepper

8 oz broccoli, chopped

7 oz chick peas

1/2 c red pepper

DIRECTIONS

Whisk feta, yogurt, lemon juice, garlic, & pepper in a bowl until smooth.

Pour over broccoli, chick peas, & pepper.

Toss to coat.

Fast, easy, & friggen delicious!

Rotini Primavera

Another delicious Sunday dinner.

Recipe from The Low-Fat Way To Cook.
Yields 6 servings.
294 calories per serving.

INGREDIENTS

Pam

1.5 c zucchini, diced

1/2 c mushrooms, sliced

1/4 c onions, chopped

1.5 tbsp margarine

1 tbsp all-purpose flour

1/2 tsp basil

1/2 tsp oregano

1/4 tsp salt

3 c tri-colored rotini, cooked

16 oz kidney beans, drained

6 oz part-skim mozzarella, shredded

1.5 tbsp parmesan cheese, shredded

DIRECTIONS

Preheat oven to 350.

Coat a skillet with cooking spray & place over medium heat until hot.

Add zucchini, mushrooms, & onions & saute until tender.

Remove from heat & set aside.

Melt margarine in the same skillet over medium heat.

Add flour & stir until smooth.

Cooking 1 minute stirring constantly until thick & bubbley.

Remove from heat & stir in basil, oregano, & salt.

Combine sauce mixture, veggie mixture, pasta, beans, & mozzarella cheese in a large bowl & stir well.

Pour mixture into casserole dish.

Sprinkle parmesan cheese on top.

Cover & bake for 20 minutes.

Uncover & bake for an additional 10 minutes.

Potato Wedges

Potatoes & garlic : two of my favorite things.  This also sates my obsession with roasted vegetables.

Recipe from BHG dot com.
Yields 4 servings.
145 calories per serving.

INGREDIENTS

4 medium red potatoes

4 cloves garlic, minced

1 tbsp olive oil

1.5 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

DIRECTIONS

Preheat oven to 450.

Scrub potatoes thoroughly & cut lengthwise into quarters.

Cook potatoes, covered, for 10 minutes & drain.

In a small bowl combine garlic, olive oil, paprika, salt, & pepper.

Place on a baking sheet & spoon mixture over potatoes.

Bake for 25 minutes.

Slow Cooked Beans

This recipe is kind of plain but, very filling & pretty simple.  To add a little bit of extra flavor, I threw a little bit of cheddar cheese on top.  It didnt affect the calorie count much at all.

Recipe from Eating Well.
Yields 6 servings.
260 calories per serving.

INGREDIENTS

1 lb dried northern white beans

1 onion, chopped

4 cloves garlic, minced

1 tsp thyme

5 c water

1/2 tsp salt

DIRECTIONS

Place beans in a large pot & bring to a boil over high heat.

Remove from heat & let stand for an hour.

Drain the beans & place them in the slow cooker.

Add onion, thyme, & garlic.

Pour in water & cook covered for 2 to 3 hours.

Rice & Beans with Cheese

My dad is a good old Southern boy so, red beans & rice have always been on our dinner table.  This is a little bit different but a similar idea.  It's a little more calorie heavy than I usually like but, there's a lot of protein so this would seem to be a much more filling meal.

Recipe from Better Homes & Gardens.
Yields 6 servings.
282 calories per serving.

INGREDIENTS

1 1/3 c water

2/3 c brown rice

1/2 c scallions, sliced

1/4 tsp salt

15 oz can pinto beans

1 c low-fat cottage cheese

8 oz plain yogurt

1/2 c low-fat cheddar cheese, shredded

DIRECTIONS

Preheat oven to 350.

In a large saucepan combine water, rice, scallions, & salt.

Bring to a boil, cover, reduce heat, & let simmer for 15 minutes.

Stir in pinto beans, cottage cheese, & yogurt.

Pour into a baking dish.

Cover & bake for 25 minutes.

Uncover, sprinkle with cheddar cheese, & bake for 5 more minutes.

Penne with Ricotta & Asparagus

I have nothing really all that fun to say about this other than I love asparagus.

Recipe from BHG dot com.
Yields 2 servings.
252 calories per serving.

INGREDIENTS

4 oz whole wheat penne

2 c asparagus, cut into 1 inch pieces

1 large tomato, seeded

1/2 c light ricotta cheese

2 tbsp basil

2 tsp thyme

2 tsp balsamic vinegar

2 tsp olive oil

1 clove garlic, minced

1/4 tsp salt

1/4 tsp pepper

1 tbsp parmesan cheese

DIRECTIONS

Cook pasta according to box, adding asparagus the last 3 minutes of cooking.

Drain & keep warm.

In a bowl mix ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, & pepper.

Add the pasta mixture to the ricotta mixture & toss to gently coat.

Sprinkle with parmesan & serve.